Description
Savor the season’s bounty with this autumn interpretation of bruschetta, featuring roasted butternut squash and apple compote over herbed goat cheese on crisp toast. A perfect appetizer for any fall gathering.
Ingredients
Scale
- 1 ciabatta baguette, cut into 1/4 inch slices
- 2 tbsp olive oil, plus more for brushing
- Salt and pepper to taste
- 1 cup butternut squash, small cubes
- 1 red apple, diced
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pinch of allspice
- 5 oz. goat cheese, at room temperature
- 3 tbsp pecans, roughly chopped
- 3 tbsp dried cranberries
- Balsamic glaze
- Fresh thyme leaves (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet. In a bowl, toss butternut squash cubes with 1 tbsp olive oil, cinnamon, nutmeg, allspice, salt, and pepper. Spread on half of the baking sheet. Toss diced red apple with remaining 1 tbsp olive oil and spread on the other half. Roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- Transfer roasted squash and apples to a bowl. Stir in dried cranberries. Set aside to cool slightly.
- In a medium bowl, combine softened goat cheese with a dash of olive oil, salt, and pepper. Mash with a fork until smooth and creamy. Set aside.
- Arrange ciabatta slices on a baking sheet. Lightly brush one side of each slice with olive oil. Toast in the preheated oven for 5-7 minutes, until golden and crisp. (Optional: rub warm toast with a halved garlic clove for added flavor).
- Spread a generous layer of the goat cheese mixture onto each toasted bread slice. Top with a dollop of the roasted butternut squash and apple compote.
- Garnish each bruschetta with chopped pecans, a drizzle of balsamic glaze, and fresh thyme leaves (if using). Arrange on a platter and serve immediately for optimal enjoyment.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bruschetta
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg